Ingredients:

• For kababs:
• 1\2 kg – boneless Mutton or Chicken cut into 1-inch pieces
• Mix the following well and rub on boneless Meat pieces
• 1/2 cup – drained Curd
• 1 tsp – each of ginger-garlic paste
• 1/2 tbsp – Lemon juice
• 1 tbsp – oil
• 1 tbsp – Raw papaya (ground)
• 1 tsp – chilli powder (to taste)
• 1/2 tsp – salt
• For the dough:
• 1 cup – flour (maida)
• 2 cups – Wheat flour
• 1/4 tsp – salt
• 6 – eggs
• For the salad:
• 2 – Onions
• 5-6 – Green chillies
• Salt and pepper to taste
• Juice of 1 Lemon

Method:

1. Marinate meat for 8-10 hours.
2. Arrange the meat pieces on the skewer.
3. Cook on charcoal fire till kababs are tender or cook under the hot grill.
4. To make the Nizam rolls:
5. Take the ingredients for the dough and knead a tight dough with 1.25 cups of water and keep aside for 1 hour.
6. Cut 2 onions into rings.
7. Chop 5-6 green chillies.
8. Mix and add salt, pepper, juice of 1 lemon and make a salad.
9. Make 6 balls of dough.
10. Roll big chapattis and cook on both sides.
11. Put 1 tbsp oil or ghee on the tawa.
12. Break one egg on the cooked chapatti.
13. Turn over and fry the side with the egg.
14. Take it off the heat. Arrange the kababs in a line; add some onion salad and green chillies on the meat pieces.
15. Roll in a paper napkin and serve.